Place a whole onion (skin and all) along with few large pieces of celery inside the cavity of your turkey before baking for a very moist and flavorful bird. I also baste the turkey with apple juice instead of butter or fat which results in a beautifully golden crisp skin and moist meat without any added fat. As a bonus your house will smell fabulous. The turkey will not have the taste of apples.
I have used all of these and had delicious turkeys. You do not want to use a brine however, on an "enhanced" turkey. It will tell you if it has been enhanced by instilling broth into the turkey. The turkey will not be tender.
I have two great tips for turkey-cooking. First, I dissolve 1-2 cups of salt in water, place turkey in a sterilized cooler, pour brine mixture over the turkey add enough water to cover. soak at least overnight. If I need to thaw the turkey out, it works great to use the cooler, as it stays nice and cold as it thaws and the turkey gets the advantage of the brine. It makes the turkey so tender! I also use an cut-up orange along with the celery and onions. Yum.
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